Changes in Fatty Acid Profiles and the Formation of Volatile Organic Compounds During Fermentation of Cow’s Milk with Probiotic Lacticaseibacillus paracasei Strains

In this work, a comparative analysis of the profile of fatty acids ( FA ) and volatile organic compounds ( VOCs ) for skimmed cow’s milk fermented by four different probiotic strains of Lacticasibacillu paracasei (ABK, KF1, MA2, and MA3) was carried out. Analysis of FA and VOC profiles was performed...

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